Tasty Tuesday: Pumpkin Cake Doughnuts
The flavors of fall are seriously getting the best of me. If you follow me on Pinterest, you’ll find me pinning almost anything that contains apple, pumpkin, squash or spice. It’s a sickness, really. Especially when the morning air is 47 degrees and a pumpkin cake doughnut recipe is staring at me through my computer screen.
I posted this picture on Instagram and my Facebook page and it garnered a few questions about how I could achieve such a perfectly shaped doughnut. It’s not me, I promise. It is this handy, dandy doughnut pan that Stonewall Kitchen kindly provided to me the last time I was pregnant.
My favorite recipes are those that require only one mixing bowl and no fancy equipment, and this recipe fell into that category. I mean, how else would I have the ambition to bake doughnuts on a Sunday morning? It was really just as easy as mixing a few ingredients in one bowl and then baking. Good thing they came together quickly. Someone was waiting for a taste, after all.
The story behind this photo is that Ike has now caught on to the sound of the camera clicking. Whenever he hears me taking a picture, he comes running from the other room yelling, “cheese!”
So maybe it wasn’t the doughnuts that lured him in, but he was a willing participant in the taste testing. After I gave the fresh, warm doughnuts a quick bath in a mix of sugar and cinnamon, that is.
Now, I have one recommendation. Only make enough doughnuts to eat right away because these don’t store particularly well. When they are stored in an airtight container, they loose the crispness from baking. When I make these again, I will likely divide the recipe in half. Unless you are all coming over to join me, that is!
What are you baking up these days?